Carb Smart Chicken Breasts and Garden Vegetable Soup
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Carb Smart Chicken Breasts and Garden Vegetable Soup

Carb Smart Chicken Breasts and Garden Vegetable Soup

with Cannellini Beans and Parmesan

This wholesome soup is packed with protein-rich chicken and veggies that offer a natural sweetness when cooked, while herbs from the sun-dried tomato pesto heighten the flavour impact even more.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

398 mL

Cannellini Beans

1 unit(s)

Garlic, cloves

113 g


1 unit(s)


56 g

Baby Spinach

1 unit(s)


1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

¼ cup

Sun-Dried Tomato Pesto (Sulphites, Milk)

(Contains Milk, Sulphites)

7 g


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

2 unit(s)

Chicken Breasts

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories590 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate43 g
Sugar9 g
Dietary Fiber13 g
Protein57 g
Cholesterol140 mg
Sodium1480 mg
Trans Fat0.4 g
Potassium1800 mg
Calcium350 mg
Iron8.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups


Sauté mirepoix

Before starting, wash and dry all produce. Heat a large pot over medium heat.When the pot is hot, add 1 tbsp (2 tbsp) butter, then mirepoix. Season with salt and pepper. Cook, stirring occasionally, until slightly softened, 3-4 min.


Meanwhile, peel, then mince or grate garlic.Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.Roughly chop spinach.Cut tomato into 1/2-inch pieces.Roughly chop parsley.

Start soup

Add garlic, tomatoes, Zesty Garlic Blend and half the sun-dried tomato pesto to the pot. Cook, stirring often, until fragrant, 1 min.Add stock powder and cannellini beans with their liquid liquid. Cook, scraping up any brown bits on the bottom of the pot, 1 min.Add 2 1/2 cups (4 1/2 cups) water to the pot, then bring to a boil over high. Season with 1/2 tsp (1 tsp) salt and pepper.

Cook soup

Once boiling, add zucchini to the pot. Reduce heat to medium.Cover and cook, stirring occasionally, until veggies are tender, 8-10 min.Add spinach and half the Parmesan. Stir until spinach wilts and Parmesan melts, 1 min. Remove from heat. Add remaining sun-dried tomato pesto, season with salt and pepper, to taste, then stir to combine.

Finish and serve

Divide soup between bowls. Thinly slice chicken, then divide between bowls.Sprinkle parsley and remaining Parmesan over top.